Corn Meal Supper Biscuits

Corn Meal Supper Biscuits


"These quick and easy corn meal biscuits with buttermilk bake up moist and tender, perfect with just about any hearty meal."
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35 m servings 75 cals
Serving size has been adjusted!

Original recipe yields 14 servings



  • Calories:
  • 75 kcal
  • 4%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 267 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat oven to 450 degrees F. Lightly spray a cookie sheet with no-stick cooking spray. Combine flour, corn meal mix and sugar in medium bowl; mix well. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs.
  2. Add buttermilk; stir with fork until a soft dough forms and mixture pulls away from sides of bowl.
  3. Knead dough on lightly floured surface with floured hands just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round cutter; place biscuits on prepared cookie sheet
  4. Bake 10 to 12 minutes or until golden brown. Serve warm.


  • * You can use 1/3 stick Crisco(R) Baking Sticks All-Vegetable Shortening instead of 1/3 cup Crisco(R) All-Vegetable Shortening.
  • TIP: To substitute for buttermilk, use 2 1/2 teaspoons vinegar or lemon juice plus milk to make 3/4 cup plus 2 tablespoons.